Dish type: Dessert
For the cupcakes:
- 150g unsalted butter
- 150g golden caster sugar
- Seeds from half a vanilla pod
- 3 medium eggs, beaten
- 150g self raising flour, sifted
For the icing:
- 150g unsalted butter, at room temperature
- 350g icing sugar, sifted
- 15ml Douwe Egberts Pure Gold granules dissolved in 30ml hot water
What to do:
Preheat the oven to 190C/Gas5 and line 16 paper cases into metal muffin tins.
Cream the butter, sugar and vanilla together until pale and fluffy with either a wooden spoon of an electric hand whisk.
Add the eggs a little at a time beating well between each addition.
Fold in the flour with a metal spoon.
Bake in the oven for 15-20 minutes, until golden brown and risen, and place on a cooling tray.
Meanwhile, beat the remaining butter, icing sugar and coffee together until smooth and it holds its shape.
Decorate the cup cakes with swirls of butter cream by piping on with a small star nozzle.
For further decoration add a few coffee beans, a little icing sugar or silver dragees.